Potato is probably the most widely eaten vegetable across the world. Perhaps it’s the versatility of the potato that makes it a favourite; it can be enjoyed baked, mashed, fried, steamed, creamed or any which way that one likes to consume it! Though frying it for too long or deep frying it makes it lose its food value, yet it is an excellent source of fibre and carbohydrates. I believe for this reason, my gym instructor advised me to eat a boiled potato along with an apple before hitting the gym.
Non-vegetarians should take their potatoes seriously. Recent studies have shown that eating potatoes along with meat dishes actually reduces the risk of cancer posed by the red meat.
This ‘fast to cook and good to eat’ recipe of potato is an excellent side dish with meaty dishes and vegetarians can eat it as a side dish with crusty bread.
6-7 potatoes; boiled and sliced in thick roundels (I chose longish and slender ones; you may use baby potatoes for this recipe)
3 medium sized onions (peeled and cut in roundels and separated)
½ tsp finely chopped plump red chillies or as a substitute you can use chilli flakes (you may use crushed black pepper instead if you wish)
Salt to taste
1 tbsp olive oil
¼ tsp lemon zest (optional)
Fresh chopped coriander (optional)
Juice of half a lemon (you can adjust the amount to suit your taste buds)
Heat a wok and add oil. On a high flame, add onions and give them a quick fry till they just about start to turn translucent. Immediately add the potatoes (add a little more oil if you feel the need at this point) and give them a quick stir. Now add the salt, chilli flakes and lemon zest. Stir the ingredients together and transfer them out in a bowl. Serve hot.
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